Mo's Wine & Spirits

Nearly two decades after the now famous “60 Minutes” report shed new light on health benefits of red wine, there is still more evidence mounting on the benefits of wine consumption. The “French paradox” was so named because France had the world’s highest rate of wine imbibement (as well as high levels of smoking and an intake of saturated fats), and yet had the lowest rate of coronary-related deaths. How? Research continues to absorb scientists and wine lovers alike, as evidence continues to build that there are benefits to moderate wine consumption – here are some new research notes on Wine Health:

Polyphenols are a big piece of the puzzle – they are compounds found in the skin and seeds of grapes. When wine is made from these grapes, they act as Antioxidants, which protect cells, preventing the oxidation process of particle from “free radicals”. These Free Radicals cause damage to cells, including proteins, membranes, and DNA, and this cellular damage has been implicated in cancer development. Research on the antioxidants from red wine not only found that they may help inhibit the development of certain cancers but also stroke and high blood pressure as well.

And there is resveratrol – the compound in red wine that is credited for everything from healthier hearts to longer life. A recent study indicated that resveratrol protected overweight mice from the ill effects of obesity, prompting speculation about whether it might have the same effects on humans. Researchers found that the compound triggered a set of genes that neutralized the effects of a poor diet, reports the American Journal of Clinical Nutrition. Resveratrol continues to be the focus of groundbreaking research by health experts; in a study just released in July 2008, a team of researchers found the compound helped keep the bones, eyes, kidneys, heart and other muscles in mice healthier as they aged.

Certainly there are several considerations that you must look at with all these reports, and these studies are not conclusive. Wine consumption must be undertaken with consideration to lifestyle, personal health and family history – these questions should all be included in conversations with your family physician. But studies keep pointing to favorable information that moderate consumption of wine, (as perhaps moderation in all things), may yield healthy results.

Not too long ago, we discussed how red wine fights prostate cancer. But did you know that wine has long been recognized for promoting good general health in both men and women?

A time-honored Italian proverb says “one barrel of wine can work more miracles than a church full of saints.” And according to Rose Giordano at The Diet Channel, ongoing research suggests the old saying may hold some truth.

The antioxidants and polyphenols found in red wine get all the credit. You’ve probably heard of the dietary benefits of antioxidants. These chemicals are associated with a lowered risk of heart disease. Polyphenols are antioxidant compounds which, Giordano says, “reduce blood clots, relax blood vessels and promote healthy cholesterol metabolism.”

“Their main advantage,” says a 2007 Medical News Today article, “is that they protect against numerous diseases … [by fighting] the formation of free radicals in the human body.”

For dietician recommendations on optimal wines and serving size limitations, check out the Yale-New Haven Nutrition Advisor.

A recent study published in Wine Spectator suggests that a compound found in red wine reduces the risk of prostate cancer.

According to author Jacob Gaffney, the research – originally published online in the Journal of Carcinogenesis – found that “laboratory mice fed the chemical resveratrol, a compound found naturally in red wine, developed tumors in the prostate at a much lower rate than mice fed on a normal diet.” A rate calculated to be 87 percent lower.

“More importantly,” Gaffney continues, “the scientists believe that the research holds good promise for humans.”

The study was conducted at the University of Alabama at Birmingham (UAB), where lead author Coral Lamartiniere calculated the resveratrol consumption to the human equivalent of drinking one bottle of red wine each day. Lamartiniere cautioned that “consumption at that level is hazardous” and ill-advised, but concluded that he “[drinks]  a glass of Cabernet Sauvignon every night and [takes] resveratrol supplements every day.”